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Tyrone Slothrop's Profile

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Why has the cost of butter gone up? Shenanigans?

no, no, no.... I didn't give enough emphasis to the meaning of "profit MARGIN". I'm not suggesting that anyone lose their job, quite the opposite. If the investors expect a 20% return on capital, well for now that's going to be 10%. Hopefully no one has been laid off. It is exactly the problem of investors and upper management requiring "sufficient" profit margins that is part of the credit flow problem.

There's also the problem of prices are "sticky when coming down, not so when going up".

Why has the cost of butter gone up? Shenanigans?

chic ~~ you state a good case and I'm sure that in one way or another what you say does apply to dairy. But there is one thing that bugs me, this business of "maintaining profit margins". [I'm getting OT by going here so feel free to ignore me. It's just that I have this overwhelming need to rant.] I don't know about any one else's "profit margins" but mine aren't doing so well these days. So if the investors, boards, upper management can't maintain "profit margins" at last year's level well, neither can I. And many other folks as well.

I could go on but you get the idea.

Cook's Illustrated Irish Soda Bread or your favorite recipe?

Janet I hope you know I was kidding. You know, okay.

Mar 17, 2009
Tyrone Slothrop in Home Cooking

Dogfish Head Ale House over Tap and Vine

I've been to Dogfish (Seven Corners) and had a great burger and not so great fish and chips, not bad, just not something I would go out of my way for. On the other hand the burger was worth a trip.

Their big claim to fame however is their beer and I am singularly unimpressed. How people can get excited about this flat, uninspired brew is beyond me.

Atmosphere is typical chain, Fridays, you've been there kinda' place.

But the beer, bleech.

Corned Beef and Cabbage with Horseradish Cream Sauce

This recipe adds the veggies at the beginning along with the beef (and omits potatoes?) Aren't the vegetables overcooked by the time the meat is done? Shouldn't they be added towards the end, or am I missing something here?

As mmf23 asks above, has anyone tried this?

Mar 17, 2009
Tyrone Slothrop in Recipes

Ditching an Annoying Guest

I have a similar situation and would love to get some comments.

There are half a doz. people who walk dogs together every evening so we've gotten to now each other pretty well. The group gets together informally for a pot luck every so often, maybe 6 or 8 times a year. I had the group over a couple of months ago (six of us) and one couple (fifty-ish) brought along their daughter (thirty-ish) uninvited (she doesn't live at home). Now that is clearly rude where I'm concerned, but hey she was there so, so what. Not a big deal. The only reason I even mention it is because she is an immature bore. Everything said by another person requires a comment from her, about her. I find this *really* tedious. The reason I mentioned age earlier is that the rest of us are 50 or so.

The last dinner was held at another neighbor's and the daughter was also there. Now I don't know if she was invited or not.

I should also mention that when she was here at my house I had enough chairs/dishes and stuff for six. I had prepared a nice appetizer course (I was a chef in a former life) which was above the pot-luck norm and there was no way to add water to the soup so it was sorta' awkward.

I'm sure you can see where I'm going with this ~~ yup they are due here again (I don't mind doing the cooking and making something nice, ie not p-l) but I really would like to exclude her without hurting feelings. They are after all close neighbors and nice people, but the daughter, not so much.

I think I've beaten this to death enough. Would like to hear your thoughts. Thanks

Mar 17, 2009
Tyrone Slothrop in Features

Cook's Illustrated Irish Soda Bread or your favorite recipe?

Margarine? What's that?

Mar 12, 2009
Tyrone Slothrop in Home Cooking

Irish Soda Bread

Are there any problems with doubling this recipe?

Mar 11, 2009
Tyrone Slothrop in Recipes

Where to buy a good chicken pot pie?

Elyssa ~~ I'm not sure which WF you're referring to, but it worth repeating my recent experience at the Whole Foods in Clarendon.

I first bought two pies a couple of months ago and they were very good. One portion sized and well-made. On my next several trips they didn't have any and I kept asking but nobody knew. I finally got someone to look (this is taking place over several weeks) and no pies, 'try again next week on Friday' or some bs. I come back, no pies. I make enough noise that somebody gets off their ass and finds pies. Uncooked. No problem, I think I can handle that. The crust looked a little off but I didn't pay attention. Bought four pies, froze three and cooked one. It was terrible. There was something wrong with the crust, some ingredient must have been left out. The contents were no better.

Whoever was cooking pies that day had no clue what they were doing.

What's The One Thing You Can't Eat, even for money.

A long while ago I was in New Orleans on a business trip when my host took me to a family restaurant which he obviously knew well. After chatting with the family he didn't even order but just instructed the owner (?) that we would have whatever the family was having. It was something unidentifiable, white-ish and sitting on top of pasta. Everyone (owner included) looked at me (the big shot down from NYC) to see if I approved of this special dish. I had know idea what it was but smiled, stabbed it with a fork and gingerly put it in my mouth and swallowed. Never have I eaten something that I strained to swallow, hit my stomach, and returned so quickly and with so much vigor.

I had had my first and last taste of tripe.